Ah, sweet potatoes. A quintessential kitchen staple that can be used in a variety of tasty recipes. For those looking for a delicious dinner to whip up using the sweet-tasting root vegetable, this vegan sweet potato cakes recipe is for you.
What can I say? This sweet potato recipe is one of my favourite vegan dinner recipes. It reminds me of the many fishcakes I used to have in Scandinavia growing up. And it includes a creamy, tangy dill yogurt dressing. It makes a brilliant starter or an alternative Sunday brunch.
To make the vegan sweet potato cakes, you only need a handful of ingredients. These include sweet potatoes, shallot, chili, apple, cornflour, and coconut oil. The creamy dill yogurt dressing is made using cashew yogurt—but you can use any plain plant-based yogurt of your choosing. You will also need olive oil, lemon juice, chopped dill and capers, and pink Himalayan salt and black pepper to taste.
In addition to the creamy dressing, you can serve these sweet potato cakes with watercress, spinach, arugula, or even mixed greens.
This sweet potato recipe is comforting on a whole other level! I hope you enjoy it as much as I do!
If you enjoyed my sweet potato cake recipe, try making my warm and hearty vegan tomato and spinach pie. For ingredients, you will need buckwheat flour and olive oil to make the crust. For the filling, you will need tofu, plant-based milk, flax seeds, turmeric, and salt and pepper. You can even enjoy this recipe for breakfast!
Or, you can make my vegan banana pancakes. You can enjoy this delicious breakfast recipe during any time of the day. My recipe also features a homemade Nut-ella. You will need hazelnuts, coconut oil, maple syrup, cacao powder, and vanilla pod to make the Nut-ella. Trust me, this recipe is so good you’ll definitely want seconds!
And for a healthier option, make my crispy vegan beetroot and chickpea falafels with spinach hummus. This delicious beetroot falafel perfectly compliments the tasty spinach hummus dip. Your taste buds will thank you later.
This recipe was republished with permission from Bettina’s Kitchen.
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